Strawberry Banana Ice Box Cake
Ingredients
·
2 1/2 cups heavy
whipping cream
·
1/4 cup sugar
·
2 teaspoons vanilla
·
6 ounces mascarpone
·
2 pints strawberries,
thinly sliced
·
1 loaf banana bread,
thinly sliced
·
3 bananas, sliced
Instructions
- In large mixing bowl, whip the
heavy cream, sugar and vanilla until soft peaks form. Beat in the
mascarpone until combined.
- In a medium mixing bowl lined
with plastic wrap, layer the sliced strawberries starting from the bottom
of the bowl and working around in a circular fashion until about an inch
from the rim of the bowl.
- Spoon one-third of the whipped
cream mixture into the bottom of the bowl and, using the back of a spoon,
spread it up the sides of the bowl until fully covered. Place a layer of
banana bread slices, then more whipped cream mixture. Continuing to layer,
add 1 sliced banana, strawberries, whipped topping, banana bread slices,
whipped topping, the remaining two bananas sliced, the rest of the whipped
topping and the rest of the banana bread to finish (you should be level
with the rim of the bowl).
- Cover with plastic wrap,
lightly press down and refrigerate for 4 hours or overnight.
- To serve, remove top layer of
plastic wrap, invert onto a platter and remove bowl and plastic wrap.
Slice and serve.
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